This section is from the book "The International Cook Book", by Alexander Filippini. Also available from Amazon: The international cook book; over 3,300 recipes gathered from all over the world, including many never before published in English. With complete menus of the three meals for every day.
Celery (86) Salted Almonds (954)
Pot au Feu, Vieillemode
Potatoes, Rissolees (2121)
Beef Braise au Pain Perdu (1921)
Brussels Sprouts in Butter (618)
Roast Stuffed Goose
Barbe de Capucins
Soak half pint dried, large white beans in cold water for eight hours, drain and place them in a large earthen soup pot. Cut half a very small cabbage in four parts lengthwise, discard all stale leaves, cut off stalk, then finely slice and add to beans in pot. Boil two ounces dried split peas in a pint water for five minutes, drain well, add to soup and moisten with three quarts water. Season with a heavy teaspoon salt and half teaspoon pepper, add one ounce good butter, then let slowly boil for forty-five minutes. Add a small Italian cervela sausage, if at hand, two small, finely sliced raw potatoes, a teaspoon each chopped parsley and chives. Cover pot, slowly simmer for an hour and a half, remove the cervelas, pour soup into a tureen and serve.
Singe, cut head and feet off a medium-sized fat goose. Drain and thoroughly wipe the inside, remove gall bag from liver, then cut liver and heart in small square pieces. Finely chop one medium white onion with an ounce raw ham, place in frying pan with tablespoon melted lard and fry for three minutes. Add liver and heart, cook for two minutes, tossing once in a while, then transfer to a bowl.
Peel and core two medium apples, cut in small square pieces and add to bowl. Add also three tablespoons fresh bread crumbs, two tablespoons milk, one egg, two skinned country sausages, a teaspoon chopped parsley, saltspoon ground thyme, half teaspoon salt and three saltspoons pepper. Mix all together till well amalgamated, then stuff goose with preparation. Tightly truss goose, place it in roasting tin, baste surface with a little melted lard and pour a half gill water in pan. Sprinkle over a heavy teaspoon salt, set in a moderate oven to roast for an hour and twenty-five minutes, being careful to turn once in a while, and frequently baste it. Remove, dress on a hot dish, untruss, decorate with a little watercress and serve with apple sauce (No. 198) separately.
Select three bunches white, fresh, crisp, clear barbe de capucins, thoroughly clean, carefully wipe, but do not wash in water. Cut in two-inch strips, place in salad bowl, season with four tablespoons dressing (No. 863), mix well and serve.